Smoked trout tartine

Smoked trout tartine

Tartine is France’s version of smögåsbord, or open-faced sandwiches. Here, we’ve used a delicious French-style ‘pain au levain’ or sourdough bread. You can mix and match types of smoked fish, and choose different garnishes to taste. Popular ingredients include chopped onion, cream cheese, spring onions, capers, fresh tomatoes, fresh herbs, avocados and more!


Serves 2


Sliced sourdough or rye bread as preferred

100g RR. Spink & Sons Cold Smoked Trout

finely chopped red onions

finely sliced lemon

finely chopped dill

full fat cream cheese

ground black pepper

rocket leaves to garnish


Assemble the tartine according to preference on garnishes.

Serve with a simple side salad and a glass of chilled white Burgundy.

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  1. 1

    I actually DID make them from the many-paged reipce in the Tartine cookbook! It took an entire week – making the starter (I’m lucky enough to live just outside of SF – so it had a sourdough tang), to mixed, proofing, kneading and setting my alarm for various times so that I could wake up and bake them. It was very rewarding- like climbing a mountain- but I think I put on 10 lbs because of them. Good luck!

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